Step 1: In a large frying pan over medium heat add the oil
and let it heat up then add the chicken. Add the flour and mix
together. When the chicken begins to brown, add the minced garlic and
cook for a few minutes.

Step 2: Prepare the cashews by heating a dry frying pan, over
medium heat and adding the cashews. The nuts do not need any oil, but
you must keep an eye on the cashews for they burn easily. Toast on
both sides, should only take a few minutes. Set aside.

Step 3: When the chicken is finished cooking, remove from the
pan and set aside. In the same frying pan add the mushrooms and the
white onion. Let this cook for a few minutes until the mushrooms begin
to brown nicely. Then add the red and green pepper. In a bowl add 1/2
cup of chicken stock, oyster sauce, black pepper, chicken essence and
soy sauce. Mix well. Add this mixture to the pan when while the
veggies are cooking.

Step 4: Add the red chili, green onions and cashews to the
mixture. In another bowl, add the last 1/2 cup of chicken stock with
the cornstarch and mix. Add this to the pan and allow the sauce to
thicken up. Top this dish with fresh cilantro leaves. Best served
with rice.